# Head Chef — Alila Hotels

Canonical: https://jobxdubai.com/jobs/li-4469177318-head-chef
Location: Salalah, Oman
Type: full_time · Level: lead
Monthly salary: AED 28,620 to 42,930 per month (estimated, not employer-stated) (UAE salaries are tax-free)
Posted: 2026-10-10
Apply: https://www.linkedin.com/jobs/view/head-chef-at-alila-hotels-4469177318?_l=en

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## Description

Organization- Alila Hinu Bay

Summary

General Mission

• To be committed and dedicate time, effort and attention to offering a food product, which in quality and presentation reflects the vision and brand personality of the hotel

• To supervise and coordinate all business activities in Food & Beverage

• To consistently monitor F&B cost and take pro-active action to enhance the profitability of the Food & Beverage department

Leadership

• Build teamwork and enhance the team’s commitment to their work and the hotel.

• Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority and resources.

• Achieve a record of success in recruiting, interviewing and hiring people.(“Getting the right person in the right job”)

• Communicate the vision and brand personality to the team and ensure it is integrated in the department’s business practices.

• Actively and successfully train people for current assignments and future growth.

• Set and communicate high performance standards.

• Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively.

• Ensure all employees under your supervision are scheduled in accordance with business needs.

Budgeting and Finance

• Prepare the annual business plan for the department.

• Monitor the department’s budget and proactively implement corrective action where necessary.

• Control cost whilst ensuring guests get value for money.

Communication

• Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.

• Conduct regular brief, concise, well-prepared departmental meetings and ensure follow-up.

Other

• Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs.

• Maintain an efficient and effective administrative system

• Continue professional development by self-directed learning and participation in company sponsored training programs.

• Keep abreast of developments affecting your field of expertise.

Technical Expertise

• Plan replacement of FF&E and OE in accordance with needs and available budget.

• Monitor food cost and work with the production team to maintain low food cost whilst achieving high food quality.

• Monitor beverage cost and ensure the bar manager implements corrective action when required.

• Ensure clean kitchens, hygienic work procedures and high safety standards.

• Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.

• Minimize spoilage and wastage.

• Ensure buffet set-ups are creative and in accordance with the hotel’s image.

• Prepare and implement cost effective menus, which are in accordance with trends and market trends.

• Be visible in the restaurant and communicate with patrons.

• Ensure high food quality standards and excellent presentation.

• Ensure F&B service standards are in accordance with established standards.

Qualifications

• Ideally with a degree or professional diploma in Food Production.

• Minimum 3 - 5 years work experience as Head Chef or Executive Sous chef in larger operation.

• Good practical, operational and adequate administrative skills with a flair for creativity are a must.

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## Requirements

Minimum 3 - 5 years work experience as Head Chef or Executive Sous chef in larger operation. Idealy with a degree or professional diploma in Food Production.

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